Coconut Chicken

This is a recipe from Padma Lakshmi's book Easy Exotic: a model's low-fat recipes from around the world. The coconut is from light coconut milk, not flaked coconut. This recipe has a complexity of flavors. I have been making it for years for special occasions as well as for my family.

1 onion, coarsely chopped
3 cloves garlic, chopped
1 tbsp fresh gingerroot, minced
1 large jalapeno chili, stemmed and halved (I chop it)
grated zest of 1 lemon, about 1 tbsp
1/4 cp water
2 tbsp veg. oil (I use olive)
One 3 - 3 1/2 lb chicken, cut into small serving pieces, skin removed (I usually use boneless, skinless breasts or breasts and thighs)
1 cp sliced carrots
salt to taste
1 1/2 tsps Hot Madras Sambar Curry Powder (available at the market next to Raj Mahal on State Road in the Falls)
1 14oz can unsweetened "light" coconut milk
fresh lemon juice to taste
1/2 to 1 cp loosely packed chopped fresh cilantro leaves

1. Puree onion, garlic, gingerroot, chili, lemon zest, and water in a blender.

2. In a casserole set over moderate heat, warm the oil until hot and add the paste. Stir for about 3 minutes and add the chicken, carrots, salt and cook for about 10 minutes turning the chicken until lightly colored on both sides. Add the curry and continue cooking, stirring and turning for about 5 minutes. Add the coonut milk and simmer, stirring occasionally for about 10 minutes, or until chicken is cooked through. Stir in lemon and cilantro to taste. Serve over rice (I use brown rice).

Variation: Other vegetables can be added such as canned baby corn, sliced zuccini and cut green beans if desired. (I always add the baby corn).

This is for 4 servings. I usually double it because it is great on the reheat.